Description
This Thai Chicken Curry Soup is a flavorful and comforting dish featuring tender chicken breast simmered with a medley of fresh vegetables in a fragrant coconut milk broth infused with red curry paste, aromatic spices, and fresh herbs. Perfect for a cozy meal, it balances the warmth of Thai spices with creamy richness and bright citrus notes.
Ingredients
Scale
Protein and Oils
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium carrot, sliced
- 1 medium bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup mushrooms, sliced
- 1/2 cup frozen peas
Liquids and Sauces
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon lime juice
Seasonings and Herbs
- 1 tablespoon red curry paste
- 1 tablespoon brown sugar
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 handful fresh cilantro, chopped
- 1/2 cup Thai basil leaves
Instructions
- Heat the oil: Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Sauté the onion: Add the chopped onion and cook for 3-4 minutes until softened and translucent.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
- Incorporate curry paste: Stir in the red curry paste and cook for another 1-2 minutes to develop the flavors.
- Cook the chicken: Add the chicken breast pieces and cook, stirring occasionally, for 5-7 minutes until lightly browned.
- Add liquids: Pour in the coconut milk and chicken broth, stirring everything to combine evenly.
- Add vegetables: Add the sliced carrot, bell pepper, zucchini, and mushrooms to the pot.
- Season the soup: Add soy sauce, fish sauce, brown sugar, turmeric, cumin, and coriander, stirring well to mix all the spices and flavors.
- Simmer: Bring the soup to a gentle simmer over medium heat and cook for 15-20 minutes, until vegetables are tender and chicken is fully cooked.
- Finish seasoning: Stir in lime juice, frozen peas, salt, and black pepper.
- Continue simmering: Cook for another 5-7 minutes to meld the flavors.
- Adjust seasoning: Taste and adjust seasoning with additional salt, pepper, or soy sauce as desired.
- Add fresh herbs: Remove from heat and stir in chopped cilantro and Thai basil leaves.
- Serve: Ladle the soup into bowls and garnish with extra cilantro or basil if preferred. Serve immediately.
Notes
- Use fresh Thai basil and cilantro for authentic flavor and aroma.
- You can substitute chicken thighs for a moister, more tender result.
- Adjust the amount of red curry paste based on desired spice level.
- Serve with steamed jasmine rice or rice noodles for a more filling meal.
- If unable to find fish sauce, substitute with additional soy sauce or tamari.
- Use low-sodium chicken broth to control sodium levels if preferred.
